THE LAND:
Lombardy is a region in northern Italy and former home to the Lombards. The region is defined geographically by the Alps to the north, and the Ticino, Mincio and Po Rivers on the sides and to the south. Mantua and Pavia, two provinces located just beyond the Po River, are also considered part of the region. The land is primarily flat, but the landscape does include some soft hills and marshlands.
The area leading up to the Alps is dotted with lakes, created by ancient glaciers, which spread across the valley, including Lake Maggiore, Iseo, Lugano, Como and even Lake Garda. The climate along the shores of these lakes is quite mild compared to what you would expect due to their vicinity to the mountains. The moderate temperatures allow for the cultivation of citrus, olives and wine grapes.
Moving south from the foothills of the Alps, between the two branches of lake Como, you will find the fertile, hilly area of Brianza. In the past, Brianza was a favorite vacation spot for wealthy people from Milan. Lomellina is an area sandwiched between the Ticino, Sesia and Po Rivers, and known for its excellent wine. Continuing south along the Pianura Padana, or Padan Plain, the landscapes changes into vast farmlands, interspersed with poplar trees. The trees line the banks of the Po River and lead you to the calm, somewhat sleepy towns and villages of Lombardy.
Milan, the capital of Lombardy, was founded by the Gauls and became one of the four capitals of the Roman Empire. Milan was also a major Christian center thanks to an edict of Constantine the Great and to his bishop Ambrogio, or Saint Ambrose. One can still visit the basilica of San Lorenzo and Sant’Ambrogio. Many other monuments have withstood the test of time and various rulers. Some of Milan’s most impressive monuments are: Castello Sforzesco and the Duomo, the churches of San Satiro and Santa Maria delle Grazie, home to Leonardo Da Vinci’s masterpiece The Last Supper. Teatro alla Scala and the Villa Reale are products of the neoclassical period.
Everyone in Lombardia seems to collect art, of all shapes, sizes and values. This is a sign of the artistic value of the region throughout Italian history. Equally as important and as varied as the regional art and artists, are the culinary offerings of the region.
THE FOOD:
Risotto is considered one of the most typical first courses in Lombardy and in particular the Risotto alla Milanese. Saffron gives this dish its signature golden color and comes from the former practice of adding gold leaf to the rice. Throughout northern Italy, risotto is traditionally made with butter and other local ingredients like mushrooms, sausage, frogs and pumpkin. Rice is also used in soups and vegetable minestrone.
Polenta is considered as important an ingredient as rice, especially in the mountains parts of the region. It is served with cheese, small birds, and butter, of course. In Valtellina, you will find Pizzoccheri, a type of homemade, tagliatelle-like pasta, made from buckwheat flour and served with boiled vegetables and Bitto, a locally produced mixed cow and sheep’s milk cheese. Whereas in Mantua, you will be served tortelli di zucca, ravioli-like pasta stuffed with rich, sweet pumpkin.
Cattle has been raised in the plains since the age of the Lombards, which gave birth to considerable dairy production, perfected by the Cistercians monks during the Middle Ages. Some of these regional cheeses include: Lodigiano, Gorgonzola DOP, Quartirolo, Mascarpone from Lodi, Taleggio DOP. The cattle were and still are used for its meat. Bresaola DOP, or aged beef, is a specialty of Valtellina. Originally it was made with deer or other hoofed animals. Bresaola is not the only notable salume made in Lombardia. In Val San Giacomo, you will find Violino, made with goat and sheep meat; Pavese and Lomellina are home to typical goose sausages and prosciutto.
Pork also makes an appearance on the tables in Lombardy. Pork sausages from Varzi and Milano are typical of the region, so is Cassoeula, a winter dish made with pork skin, ribs, legs, sausages, head and cabbage. Mostarda di Cremona, an Italian fruit preserve, is often served with boil meats and is available in sweet and spicy version.
And last, but not least, the desserts of the region can be found throughout Italy, especially during the religious holidays. Panettone is a soft, sweet bread dotted with raisins and candied fruit found around Christmas and Colomba is a dove-shaped Easter bread sprinkled with almonds. Torrone di Cremona and Amaretti di Saronno are typical Lombardian sweets, loved throughout the world. To accompany these treats, you may be served the highly regarded sparkling wine of the region, Franciacorta.
Should you require any special regional dish from Lombardia please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Wednesday, 23 September 2009
Wednesday, 26 August 2009
Recipe From Liguria: Ciuppin Fish Soup
Ingredients:
Serves 4
* 2 lb fish
* 1 onion
* 1 stalk celery
* 1 sprig parsley
* 1 clove of garlic
* 1 pinch oregano
* 1 carrot
* extra virgin olive oil
* white wine
* salt and pepper
* spice
* 2 tomatoes
Preparation:
Finely chop all the ingredients and then sauté them in oil, except for the tomatoes. When the mixture becomes golden, add a glass of dry white wine, keeping the heat turned up. Reduce the heat and allow to evaporate. Add the tomatoes in pieces, skinned and seeded. Cook the sauce over a medium heat for at least 20 minutes stirring frequently with a wooden spoon. Clean, bone and cut the fish into pieces and lay it in a capacious pan, if possible earthenware. Cook slowly until it is almost breaking up. Sieve the sauce, after salting it, and the fish. The preparation must be nicely dense and then put back into a pot over high heat. When it comes to the boil, pour into individual serving bowls already garnished with toasted bread. Serve hot.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* 2 lb fish
* 1 onion
* 1 stalk celery
* 1 sprig parsley
* 1 clove of garlic
* 1 pinch oregano
* 1 carrot
* extra virgin olive oil
* white wine
* salt and pepper
* spice
* 2 tomatoes
Preparation:
Finely chop all the ingredients and then sauté them in oil, except for the tomatoes. When the mixture becomes golden, add a glass of dry white wine, keeping the heat turned up. Reduce the heat and allow to evaporate. Add the tomatoes in pieces, skinned and seeded. Cook the sauce over a medium heat for at least 20 minutes stirring frequently with a wooden spoon. Clean, bone and cut the fish into pieces and lay it in a capacious pan, if possible earthenware. Cook slowly until it is almost breaking up. Sieve the sauce, after salting it, and the fish. The preparation must be nicely dense and then put back into a pot over high heat. When it comes to the boil, pour into individual serving bowls already garnished with toasted bread. Serve hot.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Recipe From Liguria: Trenette al Pesto
Ingredients:
Serves 4
* 1 lb linguine
* 2 bunches basil
* pine nut
* 1 clove of garlic
* 2 tablespoons grated Parmigiano Reggiano cheese
* 1 tablespoon grated Pecorino cheese
* 3 tablespoons extra virgin olive oil
* salt to taste
Preparation:
20 minutes preparation + 12 minutes cooking
Place into a mortar (or into a modern mixer) well-washed basil leaves, finely chopped garlic and pine nuts; add the necessary oil bit by bit.
Once you have quite a creamy mixture, blend in cheese to bring everything together, and salt to taste. Cook the “linguine” until “al dente” in abundant salted boiling water, drain well and pour into a tureen.
Dress with pesto sauce and, should it be too thick, slightly dilute it with a glass of pasta cooking liquid. Sprinkle with grated cheese and serve immediately.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* 1 lb linguine
* 2 bunches basil
* pine nut
* 1 clove of garlic
* 2 tablespoons grated Parmigiano Reggiano cheese
* 1 tablespoon grated Pecorino cheese
* 3 tablespoons extra virgin olive oil
* salt to taste
Preparation:
20 minutes preparation + 12 minutes cooking
Place into a mortar (or into a modern mixer) well-washed basil leaves, finely chopped garlic and pine nuts; add the necessary oil bit by bit.
Once you have quite a creamy mixture, blend in cheese to bring everything together, and salt to taste. Cook the “linguine” until “al dente” in abundant salted boiling water, drain well and pour into a tureen.
Dress with pesto sauce and, should it be too thick, slightly dilute it with a glass of pasta cooking liquid. Sprinkle with grated cheese and serve immediately.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Discover Italian Regional Cuisine - Liguria
THE LAND:
Surrounded by dry, rocky mountain peaks, Liguria is made up of forests and steep valleys that lead down to the Tirreno Sea. Ligurians tend to be drawn to the water. For centuries, they have terraced the land in order to build homes and small cities along the coast. Seen from the water, the steep hills look like a well-manicured garden. The mild, coastal climate is ideal for growing olives, an essential ingredient of Liguran cuisine. The rest of the fertile land is planted with grapevines, vegetables of all kinds, flowers and more.
THE FOOD:
The simple, natural flavors of region’s produce are known, and loved, throughout Italy. Genovese pesto is popular among all Italians and is made with one of the region’s most ubiquitous plants – basil. The basic recipe for pesto captures the flavors of both the land and the sea: olive oil, basil, pine nuts, garlic, sea salt and a handful of Parmigiano-Reggiano.
Pesto is used to flavor summertime vegetable soups or rice dishes, or tossed with dry, versus fresh, pasta. Historically, Genoa was the one of the first cities to produce dry pasta. The best hard wheat came from Crimea and was delivered to the port. Like in Sicily, the pasta was left to dry in the sea breeze. The pasta was formed into a number of sizes and shapes that have become symbols of Ligurian cuisine: trenette, troffie, pansotti, piagge and corzetti.
Not surprisingly, fish and seafood are popular in Liguria. Some classic dishes include Ciuppin, a soup made from the little, leftover fish from the market; Buridda, warm saltcod; and Cappon magro, a kaleidoscope of little vegetables and fish cooked in olive oil. The most common cooking technique is frying, of fish, but also of tons of vegetables and herbs, meat, flowers and focaccia. Local vegetables appear in innumerable recipes: stuffed, baked, marinated in carpione, in herb tarts, and focaccia seasoned with onions, rosemary and tomatoes.
Stuffed tarts, or torte, and focaccia, both savory and sweet, are almost synonymous with Ligurian cuisine. Be sure to try the local Fugassa, Farinata di ceci, and herb tarts. In terms of sweet breads, there are Frisciolata, Castagnaccio, almond cake, Pandolce, and sweet ravioli from Genoa to eat with a glass of Sciacchetrà.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Surrounded by dry, rocky mountain peaks, Liguria is made up of forests and steep valleys that lead down to the Tirreno Sea. Ligurians tend to be drawn to the water. For centuries, they have terraced the land in order to build homes and small cities along the coast. Seen from the water, the steep hills look like a well-manicured garden. The mild, coastal climate is ideal for growing olives, an essential ingredient of Liguran cuisine. The rest of the fertile land is planted with grapevines, vegetables of all kinds, flowers and more.
THE FOOD:
The simple, natural flavors of region’s produce are known, and loved, throughout Italy. Genovese pesto is popular among all Italians and is made with one of the region’s most ubiquitous plants – basil. The basic recipe for pesto captures the flavors of both the land and the sea: olive oil, basil, pine nuts, garlic, sea salt and a handful of Parmigiano-Reggiano.
Pesto is used to flavor summertime vegetable soups or rice dishes, or tossed with dry, versus fresh, pasta. Historically, Genoa was the one of the first cities to produce dry pasta. The best hard wheat came from Crimea and was delivered to the port. Like in Sicily, the pasta was left to dry in the sea breeze. The pasta was formed into a number of sizes and shapes that have become symbols of Ligurian cuisine: trenette, troffie, pansotti, piagge and corzetti.
Not surprisingly, fish and seafood are popular in Liguria. Some classic dishes include Ciuppin, a soup made from the little, leftover fish from the market; Buridda, warm saltcod; and Cappon magro, a kaleidoscope of little vegetables and fish cooked in olive oil. The most common cooking technique is frying, of fish, but also of tons of vegetables and herbs, meat, flowers and focaccia. Local vegetables appear in innumerable recipes: stuffed, baked, marinated in carpione, in herb tarts, and focaccia seasoned with onions, rosemary and tomatoes.
Stuffed tarts, or torte, and focaccia, both savory and sweet, are almost synonymous with Ligurian cuisine. Be sure to try the local Fugassa, Farinata di ceci, and herb tarts. In terms of sweet breads, there are Frisciolata, Castagnaccio, almond cake, Pandolce, and sweet ravioli from Genoa to eat with a glass of Sciacchetrà.
Should you require any special regional dish from Liguria please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Monday, 24 August 2009
Recipe From Lazio: Spaghetti with Carbonara Sauce
Ingredients:
Serves 6
* 1 ¼ lb spaghetti
* 4 oz bacon
* 1 clove of garlic
* 2 eggs
* 3 ½ oz Parmigiano-Reggiano cheese
* extra virgin olive oil
* salt and pepper
Preparation:
20 minutes preparation + 8 minutes cooking
Cook the spaghetti in abundant salted water.
Meanwhile, cut the bacon into strips, put it into a large pan with just a little oil and the crushed garlic. Fry gently and brown the bacon all over.
Remove the garlic.
Meanwhile beat the eggs with a pinch of salt and a little Pecorino.
When the pasta is cooked, drain it and put into the pan with the bacon, lower the heat to a minimum and blend in the beaten eggs.
Stir for a minute, then remove from the heat, sprinkle with the Pecorino, mix again and serve hot.
Should you require any special regional dish from Lazio please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 6
* 1 ¼ lb spaghetti
* 4 oz bacon
* 1 clove of garlic
* 2 eggs
* 3 ½ oz Parmigiano-Reggiano cheese
* extra virgin olive oil
* salt and pepper
Preparation:
20 minutes preparation + 8 minutes cooking
Cook the spaghetti in abundant salted water.
Meanwhile, cut the bacon into strips, put it into a large pan with just a little oil and the crushed garlic. Fry gently and brown the bacon all over.
Remove the garlic.
Meanwhile beat the eggs with a pinch of salt and a little Pecorino.
When the pasta is cooked, drain it and put into the pan with the bacon, lower the heat to a minimum and blend in the beaten eggs.
Stir for a minute, then remove from the heat, sprinkle with the Pecorino, mix again and serve hot.
Should you require any special regional dish from Lazio please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Recipe From Lazio: Baby lamb cacciatora
Ingredients:
Serves 4
* 2 lb lamb
* ½ cup extra virgin olive oil
* 1 tablespoon salt
* 1 pinch pepper
* 2 cloves of garlic
* 1 tablespoon rosemary
* 1 tablespoon sage
* 2 tablespoons anchovy paste
* ½ cup dry white wine
* ½ cup white wine vinegar
Preparation:
45 minutes preparation + 1 hour cooking
Chop and mix well the garlic, rosemary, sage and the anchovies cut in small pieces (or anchovy paste) to make a mash. Add some vinegar, a bit at the time, and stir to amalgamate the sauce. Pour the sauce into a bowl and cover so as the aromas do not evaporate. Cut the baby lamb in pieces about 1,5 oz each, then wash, drain and dry. Brown the lamb pieces in oil in a pan, over a medium heat. Stir from time to time with the aid of una wooden spatula so as to brown the meat homogeneously. Pour in the wine, add salt and pepper, then turn the heat up. Allow the wine to evaporate, lower the heat and continue cooking. Be careful that the gravy does not reduce too much, and, if necessary, add a spoonful of hot water. Once the meat falls off the bones, the dish is almost done; therefore pour in the sauce previously made and stir so as all pieces of lamb are coated with the sauce. Turn up the heat for a few minutes then turn it off, and allow the dish to rest for at least 30 minutes. Serve warm, but on hot plates.
Should you require any special regional dish from Lazio please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Serves 4
* 2 lb lamb
* ½ cup extra virgin olive oil
* 1 tablespoon salt
* 1 pinch pepper
* 2 cloves of garlic
* 1 tablespoon rosemary
* 1 tablespoon sage
* 2 tablespoons anchovy paste
* ½ cup dry white wine
* ½ cup white wine vinegar
Preparation:
45 minutes preparation + 1 hour cooking
Chop and mix well the garlic, rosemary, sage and the anchovies cut in small pieces (or anchovy paste) to make a mash. Add some vinegar, a bit at the time, and stir to amalgamate the sauce. Pour the sauce into a bowl and cover so as the aromas do not evaporate. Cut the baby lamb in pieces about 1,5 oz each, then wash, drain and dry. Brown the lamb pieces in oil in a pan, over a medium heat. Stir from time to time with the aid of una wooden spatula so as to brown the meat homogeneously. Pour in the wine, add salt and pepper, then turn the heat up. Allow the wine to evaporate, lower the heat and continue cooking. Be careful that the gravy does not reduce too much, and, if necessary, add a spoonful of hot water. Once the meat falls off the bones, the dish is almost done; therefore pour in the sauce previously made and stir so as all pieces of lamb are coated with the sauce. Turn up the heat for a few minutes then turn it off, and allow the dish to rest for at least 30 minutes. Serve warm, but on hot plates.
Should you require any special regional dish from Lazio please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Discover Italian Regional Cuisine - Lazio
THE LAND:
Lazio was the heart of the Roman Empire and is full of incredible landscapes and antiquities. Many ancient Roman ports were located along the region’s spectacular Tyrrhenian coastline. The ports have since become popular tourist destinations. In the green valleys of Aniene and Tiber Rivers you will find picturesque cities housing vestiges of times past.
From Ciociaria to the Pontine Marshes, the natural beauty and architecture of Lazio have been immortalized in the drawings and paintings made by artists on the Grand Tour. The works of art capture the bucolic landscapes and ancient ruins, through which herds of sheep would graze. In Rome, the capital of Lazio, you will find history hidden in every corner, from the Fori Imeriali to the Coliseum, Pantheon and St. Peter’s Cathedral. Then, there is the Baroque architecture of the churches and fountains that adorn the city’s many piazzas.
THE FOOD:
Although the history of the region includes stories of wealth and power, especially when it comes to the Eternal City, Lazio’s history is really an intersection of different cultures. Examples of cultural exchange date back to the Etruscans and are certainly reflected in the regional cooking.
The food of Lazio if made up of simple dishes that are quick and easy to cook. Everything is based on great, fresh ingredients that are available to everyone. The extra virgin olive oil from Canino and Sabina, for example, are used in many of the traditional recipes.
The sauces that adorn the pasta dishes in Lazio, vary from the very simple like cacio e pepe, or salty Roman pecorino and pepper, to much more elaborate recipes that may include butter, egg, pancetta or guanciale. The traditional pasta sauce from Amatrice, called Amatriciana, is made by sautéing onions in pork fat, adding tomatoes and spices and allowing the flavors to come together. The sauces are typically served with long pasta noodles like spaghetti and fettuccine. Short, or broken pasta, often appears in soups, where it is pairs with beans, chickpeas, cabbage, or broccoli and flavored with pounded lard, onions and herbs.
In Lazio, rice is used to make supplì, or rice balls, which are similar to the arancini you find in southern Italy. The baseball-sized balls are often stuffed with mozzarella or chicken giblets and the rice itself is cooked in a tomato sauce with more giblets, like in some Tuscan recipes.
Beef is the meat of choice in Lazio, however lamb and kid is also served. Coda alla Vaccinara, or braised oxtail, is a popular Roman dish. Outside of the city, and especially during the spring, you can find abbacchio, or lamb, baked in the oven, roasted on a spit or prepared in a fricassee. Many people eat chicken as well and either roast it or cook it with tomato and peppers, or in a pan with fiery spices. The most popular regional pork recipe is porchetta alla romana.
Pork is also used to make Guanciale, or cured pork cheek, Ventresca, cured belly meat, Mortadella di Amatrice, sausages or salsicce, lard and prosciutto. Often the salumi are spicy, but they are always flavorful.
Much of the fish consumed in Lazio comes from the Tiber River and Bolsena Lake, including ciriole, caption and freshwater eels.
In terms of dairy production, Lazio is famous for its sheep’s milk pecorinos, but also buffalo’s milk mozzarella, made like it is in nearby Campania. Roman ricotta is delicious and is used in many desserts and fillings. The rich soil in Lazio produces excellent artichokes (often prepared Alla giudìa, or fried), but also cauliflower, fava beans, peas and the renowned Lentils of Onano.
Even when it comes to desserts, they keep it simple in Lazio. Maritozzi, a type of cream-filled pastry, doughnuts, fried rice treats and ricotta tarts are all popular. And when it comes to wine, Lazio is known for Est Est Est from Montefiascone, produced in the area near Lake Bolsena, and Falerno, which was loved by the Roman emperors.
Should you require any special regional dish from Lazio please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
Lazio was the heart of the Roman Empire and is full of incredible landscapes and antiquities. Many ancient Roman ports were located along the region’s spectacular Tyrrhenian coastline. The ports have since become popular tourist destinations. In the green valleys of Aniene and Tiber Rivers you will find picturesque cities housing vestiges of times past.
From Ciociaria to the Pontine Marshes, the natural beauty and architecture of Lazio have been immortalized in the drawings and paintings made by artists on the Grand Tour. The works of art capture the bucolic landscapes and ancient ruins, through which herds of sheep would graze. In Rome, the capital of Lazio, you will find history hidden in every corner, from the Fori Imeriali to the Coliseum, Pantheon and St. Peter’s Cathedral. Then, there is the Baroque architecture of the churches and fountains that adorn the city’s many piazzas.
THE FOOD:
Although the history of the region includes stories of wealth and power, especially when it comes to the Eternal City, Lazio’s history is really an intersection of different cultures. Examples of cultural exchange date back to the Etruscans and are certainly reflected in the regional cooking.
The food of Lazio if made up of simple dishes that are quick and easy to cook. Everything is based on great, fresh ingredients that are available to everyone. The extra virgin olive oil from Canino and Sabina, for example, are used in many of the traditional recipes.
The sauces that adorn the pasta dishes in Lazio, vary from the very simple like cacio e pepe, or salty Roman pecorino and pepper, to much more elaborate recipes that may include butter, egg, pancetta or guanciale. The traditional pasta sauce from Amatrice, called Amatriciana, is made by sautéing onions in pork fat, adding tomatoes and spices and allowing the flavors to come together. The sauces are typically served with long pasta noodles like spaghetti and fettuccine. Short, or broken pasta, often appears in soups, where it is pairs with beans, chickpeas, cabbage, or broccoli and flavored with pounded lard, onions and herbs.
In Lazio, rice is used to make supplì, or rice balls, which are similar to the arancini you find in southern Italy. The baseball-sized balls are often stuffed with mozzarella or chicken giblets and the rice itself is cooked in a tomato sauce with more giblets, like in some Tuscan recipes.
Beef is the meat of choice in Lazio, however lamb and kid is also served. Coda alla Vaccinara, or braised oxtail, is a popular Roman dish. Outside of the city, and especially during the spring, you can find abbacchio, or lamb, baked in the oven, roasted on a spit or prepared in a fricassee. Many people eat chicken as well and either roast it or cook it with tomato and peppers, or in a pan with fiery spices. The most popular regional pork recipe is porchetta alla romana.
Pork is also used to make Guanciale, or cured pork cheek, Ventresca, cured belly meat, Mortadella di Amatrice, sausages or salsicce, lard and prosciutto. Often the salumi are spicy, but they are always flavorful.
Much of the fish consumed in Lazio comes from the Tiber River and Bolsena Lake, including ciriole, caption and freshwater eels.
In terms of dairy production, Lazio is famous for its sheep’s milk pecorinos, but also buffalo’s milk mozzarella, made like it is in nearby Campania. Roman ricotta is delicious and is used in many desserts and fillings. The rich soil in Lazio produces excellent artichokes (often prepared Alla giudìa, or fried), but also cauliflower, fava beans, peas and the renowned Lentils of Onano.
Even when it comes to desserts, they keep it simple in Lazio. Maritozzi, a type of cream-filled pastry, doughnuts, fried rice treats and ricotta tarts are all popular. And when it comes to wine, Lazio is known for Est Est Est from Montefiascone, produced in the area near Lake Bolsena, and Falerno, which was loved by the Roman emperors.
Should you require any special regional dish from Lazio please contact our restaurant manager in advance with your request.
Montpeliano Restaurant
13 Montpelier street
Knightsbridge, London, SW7 1HQ
www.montpelianorestaurant.com
info@montpelianorestaurant.com
T. +44(0)2075890032
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